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Vanilla Cupcakes – The Baking Duck

Vanilla Cupcakes

It is a nice sunny day, so I thought I would make some cute little cupcakes. Can’t resist a good cupcake, I love icing on cakes it is the best bit of a cake.

You can’t beat just a simple vanilla cupcake in my opinion.



They’re super-simple to make and taste divine – great as a teatime treat. I will admit I love vanilla cupcakes without buttercream straight out the oven when they are warm as they taste so good.

This cupcake recipe uses self-raising flour and baking powder for an extra-fluffy texture and an all-important drop of vanilla extract to add that moreish vanilla flavour.


Vanilla cupcakes are such a staple and I use this recipe in all my cupcake bakes and just change when needed.  I added sprinkles to these cupcakes but you can decorate these however you like.


Vanilla Cupcakes

Course Dessert
Cuisine British
Keyword Baking, Cakes, Cupcakes, vanilla cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes


Cupcake Ingredients

  • 175 g Self-raising flour
  • 175 g Unsalted Butter room temperature
  • 3 Eggs
  • 175 g Caster Sugar
  • 2 tbsp Milk
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder

Butter Icing

  • 1.36 kg Unsalted Butter room temperature
  • 900 g Icing Sugar sifted
  • ½ tsp Vanilla Extract
  • 200 g Pasteurized Egg Whites


  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
  • Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
  • Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in.
  • Fill each cupcake case until about ¾ full then place in the oven to cook for 20 minutes.
  • Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.

Buttercream Method

  • Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add in the vanilla extract and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. Then top with sprinkles

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